Apparatus for continuously manufacturing cheese



B. E. BUDAHN 3,154,002

APPARATUS FOR CONTINUOUSLY MANUFACTURING CHEESE Oct. 27, 1964 2Sheets-Sheet 1 Filed May 3, 1965 KL 2 Mm m0 W M 6 m M W M Y 6 Oct. 27,1964 3,154,002

APPARATUS FOR CONTINUOUSLY MANUFACTURING CHEESE B. E. BUDAHN 2Sheets-Sheet 2 Filed May 3, 1963 INVENTOR.

502N624 6 HUD/414M United States Patent 3,154,002 APPARATUS FORCONTTNUOUSLY MANUFACTURING CHEESE Burnell E. Budahn, Norwood, Minn.Filed May 3, 1963, Ser. No. 277,862 12 Claims. (Cl. 9-243) Thisinvention relates to cheesemaking. More particularly, it relates toapparatus constructed and arranged for use in the continuous manufactureof cheese from preprepared cheese curd.

Cheesemakers throughout the world have for well over a century soughtfor a means to manufacture cheese in a continuous operation from cheesecurd. This has been true because the excessive time and labor elementsheretofore required for the milling, salting, mixing, and hoopingoperations have necessarily restricted the capacity of the cheese plantsso that maximum production has never been attained. The desirability formethods and apparatus which would permit continuous manufacture ofcheese has long been recognized but all efforts to commerciallymanufacture cheese continuously have failed for one reason or anotherand generally for various combinations of such reasons. My inventionwhich is described herein is directed to apparatus for continuouslymanufacturing cheese commercially from cheese curd in a successfulmanner and it is related to my other application Serial Number 277,856,filed May 3, 1963.

It is a general object of my invention to provide novel apparatuscapable of manufacturing cheese from preprepared curd continuously.

A more specific object is to provide novel apparatus capable ofmanufacturing cheese from preprepared curd continuously and on acommercial scale.

Another object is to provide novel apparatus which is capable ofmanufacturing cheese from preprepared curd continuously and is simpleand inexpensive to manufacture, assemble, and operate.

Another object is to provide novel apparatus capable of manufacturingcheese from preprepared curd in a continuous operation and of completingthe milling, salting, mixing, and hooping operations in a continuousprocedure and capable of continuing so long as such curd is available.

Another object is to provide novel and improved apparatus capable ofmanufacturing cheese from preprepared curds in a continuous operationand of completing the milling, salting, mixing, and hooping operationsin a continuous procedure and at unusually high volume capacity.

Another object is to provide novel and improved apparatus capable ofmanufacturing cheese from preprepared cheese curd in a continuousoperation and accomplishing the same in a minimum of time whileeffecting substantial savings in labor.

Another object is to provide novel apparatus capable of manufacturingcheese from preprepared curd in a continuous operation and accomplishingthe same while effecting substantial savings in production.

Another object is to provide novel apparatus capable of manufacturingcheese from preprepared curd in a continuous operation and which, whiledoing so, will greatly increase the capacity of the cheese plant.

Another object is to provide novel apparatus capable of manufacturingcheese from preprepared cheese curd in a continuous operation and which,while doing so, will produce a superior product and in particular, aproduct having substantially fewer mechanical holes and improvedconsistency.

These and other objects and advantages of my invention will more fullyappear from the following description, made in connection with theaccompanying draw- 3,i54,@2 Patented Got. 27, 1964 ings, wherein likereference characters refer to the same or similar parts throughout theseveral views, and in which:

FIG. 1 is a partially diagrammatic side elevational view of my apparatuswith portions of the conveyor and cheese container omitted to facilitatethe disclosure and with portions of the salt dispensing mechanism brokenaway to better illustrate the construction and operation thereof.

FIG. 2 is a diagrammatic plan view of the tumbling drum only.

FIG. 3 is a side elevational view of the tumbling blades carried uponthe interior surface of the tumbling drum and shown on an enlargedscale.

FIG. 4 is a diagrammatic view taken along line 44 of FIG. 2.

FIG. 5 is a diagrammatic plan view of the entire cheese manufacturingapparatus comprising my invention.

FIG. 6 is an end elevational view of the tumbling drum as viewed fromthe discharging end.

FIG. 7 is a sectional view taken along line 7-7 of FIG. 1.

One embodiment of my invention as shown in the drawings includes amilling device indicated generally by the numeral 10 which is ofconventional construction as well known in the art and as utilizedconventionally in cheese manufacturing plants. It has been showndiagrammatically in FIGS. 1 and 5 and is designed to receive prepreparedcurd and mill the same into relatively small chunks or particles whichare commonly referred to as milled cur and are approximatelythree-fourths inch cubes in dimensions. The milling device It) may befed with preprepared cheese curds by hand or fed by a conveyor (notshown). As best shown in FIG. 1, the milling device is disposed above avibrator H which is vibrated rapidly by a vibrating mechanism showngenerally and indicated by the numeral 12.

The vibrator 11 is sloped somewhat downwardly and forwardly to dischargeupon an elongated upwardly inclined continuous conveyor indicatedgenerally by the numeral 13. The preprepared milled curd is depositedupon the conveyor 13 by the vibrator 11 in a uniform layer which isapproximately 1-2 inches thick or considered with respect to theparticle size, with a depth of approximately 23 particle thickness. Theconveyor 13 includes preferably a continuous rubber belt 14 which passesaround an upper roller 15 and a lower roller 16. A tightener 17 isprovided to permit the tensions applied to the rubber apron 14 to bevaried as desired. An. electric motor 18 by means of a belt 19 drives asheave 26 which is connected to the roller 16 in driving relation tocooperatively drive the apron 14 so as to carry the curd forwardly andupwardly as illustrated. It will be noted that the entire conveyor 13 issupported by an upstanding frame 21.

The uppermore portions of the frame 21 support a horizontal platform 22which in turn supports an electric motor 24 which carries a continuouschain drive 25 that extends upwardly around a sprocket 26 to drive ananger conveyor 27. This auger conveyor 27 is disposed within the lowerpart of a generally V-shaped feeder bin 28 as best shown in FIG. 7. Thefeeder bin 28 is also Supported upon the platform 22 and it iscontinuously fed by a charging bin 29 the lower end 30 of which extendsdownwardly into the interior of the feeder bin 28 to maintain a constantsupply of salt 31 for the auger conveyor 27 and to maintain the upperlevel 32 of the salt at a predetermined elevation so as to maintain auniform pressure or weight of salt upon the auger conveyor 27 to insurea uniform rate of feeding by the auger if the auger is operated at auniform speed. The motor 24 is provided with a positive instantlyvariable drive which .3 drives the continuous chain 25 so that the speedof rotation of the auger 27 may be varied as desired.

A tachometer 33 is connected to the continuous conveyor 2'7 so that thenumber of revolutions per minute may be observed continuously, ifdesired. The forward end of the auger conveyor 27 extends into aconveying tube 34 which discharges into a funnel 335 which in turndischarges the salt into a chute member 36. The chute member 36 isinclined downwardly and rearwardly and discharges the salt into a chute3'7 which is mounted on the frame 21 and extends downwardly andforwardly into the tumbling drum as will be hereinafter described. Itshould be noted that the chute 37 is positioned in receivingrelationship to the discharging upper end of the conveyor 13 so that themilled curd will be discharged into the chute 37 and carried therebyinto the interior of the tumbling drum.

Pivotally mounted upon the frame 22 is a curd engaging blade 23 whichextends downwardly into the path of the curd carried by the conveyor 13and engages the same. It is mounted for swinging movement about ahorizontal axis extending transversely of the conveyor 13 and isconstructed and arranged in controlling relationslnp with a switchmechanism indicated generally by the numeral 39. It is so arranged incontrolling relationship with the switch mechanism as to hold the switchof the latter in closed position so long as the blade 23 is defiectedoif vertical position by the flow of the milled curd. When the flow ofthe milled curd ceases, the blade 23 returns to vertically hangingposition and permits the switch to open. The switch mechanism 39 isinterposed in the electric circuit supplying power to the electric motor24- so as to cause the motor 24; to cease operation when the flow ofcurd ceases and hence arrest the dispensation of salt by the saltdispensing conveyor 27.

As best shown in FIG. 1, the lower end of chute 37 terminates within theinterior of a rotating tumbling drum 3%. As shown, this rotatingtumbling drum is pivotally supported by the frame 21 adjacent itsreceiving end 38a. The tumbling drum 38 is open ended and, accordingly,has a discharging end 4-0. The receiving end 38a is tapered inwardly asat 41 and the remainder of the drum tapers gently toward the dischargingend 40. The discharging end 49 is closed to a substantial extent by aclosure plate 42 as best shown in FIG. 6. This plate 42 is supported bysupport brackets 43 and 44 which have slots on their lower ends toreceive securing bolts (not shown) which are carried by the frame 21.These support brackets can be clearly seen in FIG. 6.

Encircling the tumbling drum 38 adjacent its receiving end 38a is a ringgear 45. The teeth of the ring gear extend outwardly and cooperate withan idler gear 46 which is disposed at the top and center of the drum anda pair of gears disposed at the opposite and lower side of the drum. Oneof these gears (not shown) is an idler gear and the other gear 47 isdriven by an electric motor 48 by means of a gear reduction mechanism 49to cause the drum 38 to rotate continuously. An annular rail t)encircles the drum 38 adjacent the discharge end 4i) thereof. This railSt) is received within the grooves of a pair of circumferentiallygrooved idler rollers one of which is not shown and the other of whichis identified by the numeral 51. These rollers 51 are disposed atopposite sides of the drum 3% and adjacent the lower portions thereof.It will be noted that the drum 38 is disposed so as to rotate about agenerally horizontal axis, the axis of the drum as shown being inclinedslightly downwardly and forwardly.

A thermometer 52 is mounted on the closure plate 42 and is connectedwith the interior of the drum so as to record the temperaturetherewithin.

Mounted upon the inner surface of the tumbling drum 38 is a plurality oftumbler blades or progressor elements 53. The construction or shape ofthese tumbler blades is best shown in FIG. 3. As shown in FIG. 2, these,is gooa tumbler blades 53 extend axially of the drum. They also extendradially inwardly and at an angle to the axis of rotation so that theend thereof closest to the discharging end trails as the drum isrotated. These tumbling blades 53 engage the milled curd and carry thesame around with the drum 38 until the tumbler blade reaches a positionadjacent the uppermost portion of its path at which point the curdtumbles off the blade and falls to the lowermore portions of thetumbling drum. The orientation of these blades relative to the axis ofrotation of the drum causes the curd to be gradually progressed towardthe discharging end 40 of the drum and eventually the curd is dischargedfrom the discharging end 40. Also mounted upon the inner surface of thetumbling drum 38 is a plurality of curd rolling elements 54 which extendaxially of the drum and also radially inwardly but to a much lesserextent than the blades 53 as can be seen by reference to FIG. 4. Theseblades 54 are also oriented at an angle to the axis of rotation of thedrum 38 but to a lesser degree than the blades 53. These rollingelements 54 engage the curd and cause the latter to roll over the topthereof as the drum rotates. They do not carry the curd upwardly alongthe side of the drum to any appreciable extent but rather induce thecurd to roll relative to each other with the major portion of the curdpassing over the top of the individual elements 54.

It will be noted that the tumbling drum 38 is partially enclosed by arectangular framework 55 and that this framework is pivotally mounted asat 55a upon the frame 21 so that the discharging end 49 thereof can beelevated or lowered as desired. To accomplish the adjustment of thedischarging end 40 of the drum, I utilize an internally threaded sleeve56 which is pivotally connected by a link 57 to the frame 55 adjacentthe discharging end 40 of the tumbling drum. This sleeve 56 threadedlyengages a screw threaded shaft 58 which can be rotated about itslongitudinal axis by means of a crank 59.

A filling chute 60 is carried by the frame 55 in receiving positionrelative to the discharging end 40 of the drum 38. The chute 60 isprovided with a transversely slidable gate 61 which is operated by anair cylinder 62 which is provided with air by means of hoses 63and 6.4.

Disposed beneath the filling chute 69 is an over and under scale 65which is provided with an electric eye (not shown) and which is not apart of the invention shown and claimed herein that is electricallyconnected with an electronic control for valves disposed in the airlines 63 and 64 so that when the desired weight of curd has beenreceived within the cheese barrel or hoop 66, the gate 61 will be causedto move to closed position. The barrel or hoop 66 may be removedmanually, if desired, and replaced by another barrel or hoop. Anautomatic timing device is connected with the air cylinder 62 so as tocause it to open the gate after a predetermined period of time haselapsed subsequent to closing of the gate 61.

A steam dispenser 67 having a discharge 68 disposed within the interiorof the drum 38 is provided in order to continuously inject steam intothe interior of the rotating drum 38. This steam dispenser 67 isconnected by a hose 69 to a source of pressurized live steam (not shown)which maintains the steam under a pressure of about 60 psi. Manualcontrol valves (not shown) may be provided, if desired, or if desiredelectrically controlled valves may be interposed in the line 69 andconnected with. the salt dispensing apparatus so as to insure that steamwill be injected at all times while curd is being received Within thetumbling drum 38.

In operation the slabs of preprepared cheese curd are introduced intothe milling device it continuously either by hand or through the use ofa conveyor. It will be understood that the preprepared curd has beenprepared in the usual manner conventional in dairy plants and has beenarranged in slabs as is conventional. The conven tional milling device10 mills the curd into a plurality of small pieces of cheese curd whichare deposited upon the vibrator 11. The vibrator 11, which is driven bythe mechanism 12, causes the milled curd to be deposited upon the uppersurface of the rubber apron 14 in a uniform layer of approximately 1-2inches in depth from whence it is carried upwardly to the upper end ofthe conveyor 13 at which point the curd engages the blade 23. Engagementof the blade 23 by the curd causes it to move or swing to the left asviewed in FIG. 1 and thereby actuate or close the switch in the switchmechanism 39 which in turn actuates the motor 24 and the salt dispensingmechanism 27. As the auger 27 is driven, it carries salt into theconveying tube 34 and deposits the same via the funnel 35 into the chute36 from whence the salt descends and engages the milled curd as it isdischarged off the upper end of the conveyor 13. The salt which isdischarged from the chute 36 and the milled curd decends into the chute3'7 and is carried into the interior of the continuously rotatingtumbling drum 38 as will be readily understood by reference to FIG. 1.

Concurrent with the dispensation of the salt by the auger 27, steam isinjected into the interior of the rotating drum 38 via the discharge 68.As previously pointed out, this may be accomplished through the use ofmanual valves or electronically controlled valves which are electricallyconnected with the salt dispensing mechanism 27 so that whenever salt isbeing dispensed, steam is also being dispensed into the interior of therotating drum 3%. I have found that live steam which is maintained underpressure of 60 p.s.i. upon being released as specified within theinterior of the drum 38 is suficient to maintain the temperature of thecheese curd and salt at approximately 102 F. plus or minus one degree. Ihave found that this is the optimum temperature for the production of asuperior product and the prevention of substantial loss which normallywould result from the handling of the cheese curd. Although thetemperature within the drum 38 may range between 96-106 F. and stillperform a continuous cheese making operation, I have found that the bestresults are obtained if the temperature of the curd is increased bymoist heat to approximately 102 F. The temperature of the slabs of curdat the time they are deposited into the milling device is approximately96 F. and this temperature is conventionally the temperature of slabs ofcurd when they are milled in the conventional manner which involves aprolonged period of raking, mixing, settling, etc. In the conventionalmanner, however, the mixing, etc. is accomplished within vats and asubstantial loss of butter fat results from the curd which touches thebottom of the vat while the temperature of the milled curd at the top ofthe pile drops to a level below that which is desirable for theformation of cheese.

Rotation of the drum 38 will, of course, cause the tumbling blades 53 toengage the curd and salt as it is deposited into the drum. The milledcurd and salt Will be carried upwardly by the tumbling blades 53 to aposition adjacent the uppermore portions of the path of movement ofthese blades at which point the curd and salt tumbles downwardly fromthe blade to the lowermore portions of the drum 38. it is obvious thatcontinuous rotation of the drum 38 causes this action to be repeatedcontinuously. The anguiated orientation of the blades 53 relative to thelongitudinal axis of the drum with the ends of the blades 53 closest tothe discharging end 40 being disposed in trailing relation ashereinbefore described, causes the milled curd and salt to be graduallyprogressed toward the discharge end 46 of the drum. In other words,while the milled curd and salt is being continuously tumbled to causethe salt to be distributed evenly around the exterior of the pieces ofmilled curd, or in other words to coat them, the milled curd and salt issteadily being progressed toward the discharge end 40 of the drum. Oncethe pieces of curd and salt have passed the trailing ends of the blades53 they are engaged .by the elements 54 which extend radially a shorterdistance than do the blades 53. As hereinbefore described,

these rolling elements 54 tend to be drawn through the collection ofmilled curd at the bottom surface of the drum adjacent the dischargeopening 40 and merely roll the milled curd and salt to increase the evendistribution and coating of the curd with the salt until finally themilled curd and salt is discharged through the discharge end 41 of thedrum into the filling chute 64 As the well-mixed cheese curd and salt isdischarged into the barrel 66 via the filter chute 60, the scaleprogressively indicates the weight thereof until finally an electric eyeis actuated by the scale beam and electrically controlled valves in theair lines 63 and 64 causes air to be introduced into the air cylinder 62to close the gate 61. The closing of the gate 61, of course, shuts offthe discharge of the cheese curd into the barrel 66 during which periodthe barrel may be removed and another barrel positioned in its placebeneath the chute to receive the curd upon reopening of the gate 61. Thegate mechanism is automatically opened by a timer mechanism, which isnot shown and which is no part of the invention disclosed herein, aftera given period of time has elapsed subsequent to the closing, the timermechanism being connected to the valves leading to the air cylinder 62so as to cause it to move in the direction opposite to that in which itmoved to close the gate 61.

After the filled barrel has been removed the contents thereof is pressedin the conventional manner which involves pressing of the cheese curdwith provision being made for the Whey which is squeezed out of the curdto escape. I have found that through the use of this apparatus andmethod of continuously manufacturing cheese there is a substantialsaving in the amount of cheese which is normally lost during thepressing operation as a result of what is known in the trade as dusting.Dusting is the phenomenon of many small particles of cheese escaping inthe whey, these particles being of extremely small size so as to bedifficult to discern by the naked eye.

As indicated previously, the tachometer 33 is utilized to indicate thenumber of r.p.m.s of the auger conveyor 27. Through the use of thetachometer in combination with the positive infinitely variable driveconnected with the motor 24, it is possible to regulate the rate ofdispensation of the salt by the auger 27 as desired. We operate thespeed of the auger within the range of 30-60 r.p.m. with the auger beingof a two inch diameter. The particular number of r.p.m.s is determinedby the rate at which the curd is fed into the mill 1t) and depositedupon the conveyor 13. I add 65-86 pounds of salt to two thousand poundsof curd which passes across the conveyor 13 and in the normal operationof this equipment, this means that we add salt to the curd at the rateof about 480 pounds per hour. When operating at this rate, We can hoop12,000 pounds of cheese continuously per hour. Under conventional cheesemanufacturing methods and with conventional apparatus, it takesapproximately nine times as long to mill, salt, mix, and hoop an equalamount of cheese.

The drum 38 is preferably rotated at 9.5 rpm. The drum 38, when disposedas shown, will result in a tumbling period of approximately 23 secondswhich means that each particle of cheese curd will be tumbledapproximately 23 seconds from the time it enters the tumbling drum 38until it is discharged from the discharge end 4%. We find that a rangeof 2030 seconds is approximately ideal. With this amount of tumblingtime and with the conveyor traveling at the proper speed, I find that ittakes less than one minutes time from the time the cheese curd slabs aremilled until the curd has been deposited in the hoop or barrel 66. Thisis in sharp contrast to the conventional methods and apparatus formanufacturing cheese wherein it takes approximately twenty minutes tomill, salt, mix, and hoop the cheese curd. Under the conventionalmethods the curd is shoveled and raked or stirred with mechanicalagitators or mixers and con- 2 ventionally requires a period of about60-90 minutes for the entire operation.

As indicated above, ll prefer to raise the temperature of the cheesecurd and maintain it at that temperature throughout the tumblingoperation. The preferred temperature is 102 F. If the temperature ispermitted to drop to the lower portion of the range 6-106, I find thatthe reduced temperatures causes mechanical holes to form in the cheese.If the temperature of the curd is maintained at the higher limits of thelevel (105 F.) I find that this hinders the growth of desirable bacteriawhich develops acidity and creates a condition in the cheese known asdry acid.

In the normal or conventional methods of manufacturing cheese, theoperation normally results in a loss of approximately -32 pounds ofbutter fat per vat of cheese where each vat originally containsapproximately 21,000 pounds of milk. This loss is primarily the lossreferred as dusting and it is lost during the salting and agitation ofthe curd and the pressing thereof. The loss known as dusting is causedby the agitation of the curd, either by shoveling or mechanical mixing,in that the tiny particles of curd escape with the whey during thedraining and pressing operation. Also, in the conventional methods ofmanufacturing cheese there is substantial loss of butter fat which isreduced to a liquid state at the surface of the bottom of the vat and islost with the whey as it drains from the pile of curd. In the use of myapparatus and method, I have eliminated substantially all of this loss.-

In the conventional manufacture of cheese under conventional methods,the normal production is 1.70 pounds of cheese per pound of butter fat.Through the use of my methods and apparatus, I am able to obtain 1.72pounds of cheese per pound of butter fat which means that in a cheesemanufacturing plant handling approximately 25,000 pounds of butter fatdaily, there is a saving of 500 pounds of cheese per day. Thisconstitutes a very substantial saving so that the production of a planteven if it were not to take advantage of the increased capacity, willincrease substantially merely through the use of my methods andapparatus.

Also of great importance is the fact that through the use of my methodsand apparatus, a very substantial saving in time and labor is effected.In the conventional cheese manufacturing plant of average size, theusage of my methods and apparatus greatly reduces the amount of laborrequired of the employees and at the same time enables the manager ofthe plant to operate his plant with fewer employees. As a consequence, avery substantial saving is effected in the operational cost of a planthaving a given capacity.

It will be readily appreciated, that in addition to the other advantagesoutlined above, through the use of my apparatus and methods it is nowpossible for a plant of given physical dimensions and equipment togreatly increase the capacity of the plant for the vats are no longertied up for the prolonged period as has heretofore been conventional inthe milling, salting, and mixing of the curd preparatory to hooping ofthe same.

From the above it can be seen that I have provided novel apparatus whichfor the first time makes it possible to manufacture cheese containuouslyfrom preprepared curd on a commercial scale. Moreover, it will be seenthat the equipment is simple and inexpensive to manufacture, assembleand operate and that operation of the same makes it possible to completethe milling, salting, mixing and hooping operations in a continuousprocedure dependent only upon the availability of adequate supplies ofpreprepared cheese curd. Also, it will be noted that through the use ofthis equipment it is possible to attain an unusually high volumecapacity for a dairy plant of a given physical dimension and equipmentand to operate the same to produce a superior product while effectingsubstantial savings in labor and completing the operation in a minimumof time. In addition, there is a substantial increase in production inthat the losses heretofore experienced in the manufacture of cheese hasbeen greatly diminishe It will, of course, be understood that variouschanges may be made in the form, details, arrangement and proportions ofthe parts Without departing from the scope of my invention whichconsists of the matter shown and described herein and set forth in theappended claims.

What is claimed is:

1. In apparatus for making cheese in a continuous operation, from slabsof cheese curd comprising:

(a) a power-driven milling device for continuously milling slabs of thecurd,

(b) a continuous conveyor disposed adjacent said milling device andreceiving curd thereon therefrom and having a receiving end portion anda discharge end portion,

(c) means connected to said conveyor for driving the same,

(0.) a vibrator receiving the milled curd rom said milling device andcontinuously depositing the same upon said conveyor in a layer ofuniform thickness,

(a) drive means connected to said vibrator for causing the same tovibrate,

(f) salt dispensing apparatus disposed adjacent said conveyor andconstructed and arranged to dispense a predetermined proportionateamount of salt onto the curd as it is discharged from said conveyor,

(g) a continuously rotating open-ended tumbling drum mounted adjacentthe discharge end portion of said conveyor in receiving relation theretoand receiving the curd and salt into one of its ends therefrom anddischarging the same from its opposite end,

(11) live steam dispensing means disposed adjacent said drum andconstructed and arranged to apply live steam to the curd and salt withinsaid drum continuously as the latter tumbles,

(i) said drum being constructed and arranged to cause the curd and saltto be progressed steadily as said drum rotates from the end of said drumat which it is received to its opposite end at which it is discharged.

2. The structure defined in claim 1 wherein the axis of rotation of saiddrum is tilted slightly downwardly from its receiving end toward itsdischarging end.

3. The structure defined in claim 1 wherein said live steam dispensingmeans has a discharge disposed within the interior of said drum.

4. The structure defined in claim 1 wherein said salt dispensingapparatus is electrically activated, and

(j) electrical control apparatus mounted above said conveyor in positionto engage the said layer of curd as it moves along said conveyor,

(k) said control apparatus including electric switch means electricallyconnected in activating relation to the remainder of said saltdispensing apparatus and including movable curd engaging means connectedin controlling relation to said switch means,

(I) said curd engaging means and said switch means being constructed andarranged to cooperatively activate said salt dispensing apparatus solong as said curd engaging means engages curd on said conveyor and tode-activate said salt dispensing apparatus when curd on said conveyor isnot engaged thereby.

5. The structure defined in claim 1, and a source of live steam underpressure of about 60 p.s.i. connected to said live steam dispensingmeans and supplying steam thereto.

6. The structure defined in claim 1, and progressor blades carried uponthe interior surface of said tumbling drum and extending axially thereofand being constructed and arranged to progress the curd slowly andsteadily from its receiving end toward its discharging end as it istumbled therein.

7. The structure defined in claim 1, and closure means extending acrossthe discharging end of said tumbling drum and partially closing the sameas it rotates to restrict the escape of steam therefrom.

8. The structure defined in claim 1 wherein said tumbling drum ismounted for rotation about a substantially horizontal axis, and includesprogressor blades carried upon its interior surface and extendingaxially thereof and radially inwardly, said blades being constructed andarranged to progress curd from its receiving end toward its dischargingend as it is tumbled therein.

9. In apparatus for making cheese in a continuous operation from slabsof cheese curd comprising:

(a) a power-driven milling device for continuously milling slabs ofcheese curd,

( a C timIOI Iy rotatable open-ended tumbling drum mounted for rotationand rotating about a generally horizontal axis and having a receivingend and a discharging end,

(c) means for transferring the milled curd from said milling device intothe receiving end of said tumbling drum,

(d) salt dispensing means for adding a predetermined proportionateamount of salt to the curd as it is transferred into said tumbling drum,and

(e) live steam dispensing means having a discharge discharging livesteam under pressure into the interior of said tumbling drum as it sorotates,

(f) said tumbling drum including tumbler elements within its interiorand rotating therewith and constructed and arranged to cause the curdand salt to tumble and progress to and through its discharging end assaid drum rotates.

10. In apparatus for making cheese in a continuous operation from slabsof cheese curd comprising:

(a) a power-driven milling device for continuously milling slabs ofcheese curd,

(b) a continuously rotatable open-ended tumbling drum mounted forrotation and rotating about an axis slightly inclined ofI horizontal andhaving a receiving end and a discharging end,

(c) means for transferring the milled curd from said milling device intothe receiving end of said tumbling drum,

(d) salt dispensing means for adding a predetermined proportionateamount of salt to the curd as it is transferred into said tumbling drum,and

(e) live steam dispensing means having a discharge discharging livesteam under pressure into the interior of said tumbling drum as it sorotates,

(1) said tumbling drum including tumbler elements within its interiorand rotating therewith and constructed and arranged to cause the curdand salt to tumble and progress to and through its discharging end assaid drum rotates.

(g) the discharge of said live steam dispensing means being disposedlaterally of the longitudinal axis of said tumbling drum.

11. In apparatus for making cheese in a continuous operation from slabsof cheese curd comprising:

(a) a power-driven milling device for continuously milling slabs ofcheese curd,

(b) a continuously rotatable open-ended tumbling drum mounted forrotation and rotating about a generally horizontal axis and having areceiving end and a discharging end,

(0) means for transferring the milled curd from said milling device intothe receiving end of said tumbling drum,

(d) salt dispensing means for adding a predetermined proportionateamount of salt to the curd as it is transferred to said tumbling drum,

(e) live steam dispensing means having a discharge discharging livesteam under pressure into the interior of said tumbling drum as it sorotates,

(f) said tumbling drum including tumbler elements within its interiorand rotating therewith and constructed and arranged to cause the curdand salt to tumble and progress to and through its discharging end assaid drum rotates, and

(g) said tumbler elements being fixed to the interior surface of saidtumbling drum and extending longitudinally and radially inwardlythereof.

12. In apparatus for making cheese in a continuous operation from slabsof cheese curd comprising:

(a) a power-driven milling device for continuously milling slabs ofcheese curd,

(b) a continuously rotatable open-ended tumbling drum mounted forrotation and rotating about a generally horizontal axis and having areceiving end and a discharging end,

(0) means for transferring the milled curd from said milling device intothe receiving end of said tumbling drum,

(d) salt dispensing means for adding a predetermined proportionateamount of salt to the curd as it is transferred into said tumbling drum,and

(2) live steam dispensing means having a discharge discharging livesteam under pressure into the interior of said tumbling drum as it sorotates,

(7) said tumbling drum including tumbler elements within its interiorand rotating therewith and constructed and arranged to cause the curdand salt to tumble and progress to and through its discharging end assaid drum rotates.

(g) said steam dispensing means discharge being disposed adjacent oneside of said tumbling drum and laterally of the point at which themilled curd is transferred into the receiving end of said tumbling drum.

References Cited in the file of this patent UNITED STATES PATENTS1,475,398 Kielsmeir Nov. 27, 1923 2,536,054 Harrington Jan. 2, 19512,942,343 Sjoholm et al. June 28, 1960 3,078,170 Leber Feb. 19, 1963UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent N00 3 l54OO2 October 27 1964 Burnell E. Budahn It is hereby certified that errorappears in the above numbered patent requiring correction and that thesaid Letters Patent should read as corrected below.

Column 9 line 48, for "into" read to Signed and sealed this 30th day ofMarch 1965 (SEAL) Attest:

ERNEST W. SWIDER EDWARD J BRENNER Attesting Officer Commissioner ofPatents

9. IN APPARATUS FOR MAKING CHEESE IN A CONTINUOUS OPERATION FROM SLABSOF CHEESE CURD COMPRISING: (A) A POWER-DRIVEN MILLING DEVICE FORCONTINUOUSLY MILLING SLABS OF CHEESE CURD, (B) A CONTINUOUSLY ROTATABLEOPEN-ENDED TUMBLING DRUM MOUNTED FOR ROTATION AND ROTATING ABOUT AGENERALLY HORIZONTAL AXIS AND HAVING A RECEIVING END AND A DISCHARGINGEND, (C) MEANS FOR TRANSFERRING THE MILLED CURD FROM SAID MILLING DEVICEINTO THE RECEIVING END OF SAID TUMBLING DRUM, (D) SALT DISPENSING MEANSFOR ADDING A PREDETERMINED PROPORTIONATE AMOUNT OF SALT TO THE CURD ASIT IS TRANSFERRED INTO SAID TUMBLING DRUM, AND (E) LIVE STEAM DISPENSINGMEANS HAVING A DISCHARGE DISCHARGING LIVE STEAM UNDER PRESSURE INTO THEINTERIOR OF SAID TUMBLING DURM AS IT SO ROTATES, (F) SAID TUMBLING DRUMINCLUDING TUMBER ELEMENTS WITHIN ITS INTERIOR AND ROTATING THEREWITH ANDCONSTRUCTED AND ARRANGED TO CAUSE THE CURD AND SALT TO TUMBLE ANDPROGRESS TO AND THROUGH ITS DISCHARGING END AS SAID DRUM ROTATES.